Lithuanian cuisine

Lithuanian cuisine features products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialties. Various ways of pickling were used to preserve food for winter. Soups are widely regarded as the key to good health and are served extremely frequently. Since it shares its climate and agricultural practices with Eastern Europe, Lithuanian cuisine has much in common with its Baltic neighbors and, in general, northeastern European countries.

Longlasting agricultural and foraging traditions along with a variety of influences during the country's history formed Lithuanian cuisine.

German traditions have had an influence on Lithuanian cuisine, introducing pork and potato dishes, such as potato pudding (kugelis or kugel) and intestines stuffed with mashed potato (vėdarai), as well as the baroque tree cake known as šakotis. Lithuanian noblemen usually hired French chefs; French cuisine influence came to Lithuania in this way. The most exotic influence is Eastern (Karaite) cuisine, and the dish kibinai which became widely known in Lithuania. Lithuanians and other nations that were in the Grand Duchy of Lithuania also share some dishes and beverages. Lithuanian cuisine also influenced Russian and Polish cuisines.